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High-protein Chicken Noodle Soup

High-protein Chicken Noodle Soup

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A hearty and satisfying high-protein chicken noodle soup, packed with vegetables and your choice of protein-rich pasta or quinoa.

Ingredients

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  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 cup high-protein pasta (e.g., lentil-based, chickpea-based) or whole wheat egg noodles
  • 1/2 cup quinoa (optional, for extra protein)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Add chicken cubes to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes. (Chicken does not need to be cooked through at this stage.)
  5. Pour in chicken broth. Stir in dried thyme and rosemary. If using quinoa, add it now.
  6. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  7. Add high-protein pasta or whole wheat egg noodles. Continue to simmer for another 8-12 minutes, or until pasta is al dente and chicken is cooked through.
  8. Taste and season with salt and freshly ground black pepper as needed.
  9. Ladle into bowls and garnish with fresh chopped parsley before serving.

Notes

  • For an even higher protein content, use both high-protein pasta and quinoa.
  • Adjust the amount of herbs to your preference.
  • If you prefer shredded chicken, cook the chicken breasts whole in the broth until cooked through, then shred and return to the pot.

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